Coffee-rubbed ribeye roast from Food52

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Notes about this recipe

  • TrishaCP on March 10, 2018

    I'm usually pretty terrible at roasting meat, but this came out really well. Annoying that no internal temperature was specified though. (I had a two pound roast, and needed about 55 minutes for medium rare meat. I roasted to 145 degrees.) The flavor of the spice rub was subtle but good.

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